Boil the pasta: Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to package directions until al dente — you want it to have a slight bite in the centre, not soft all the way through. The water should smell faintly salty, like the sea.

While the pasta cooks, make the dressing: In a small bowl, whisk together the olive oil, lime juice, red wine vinegar, cumin, smoked paprika, oregano, and minced garlic. The mixture should look slightly emulsified, with the oil and vinegar blending into a single golden-orange liquid. Taste and adjust salt and pepper — the dressing should be bold and tangy.

Prepare the vegetables: Dice the red bell pepper into small, even cubes about the size of a pea. Slice the spring onions into thin rounds, using both white and green parts. If using jalapeño, remove the seeds and white membrane, then mince finely. The pepper should smell fresh and slightly sweet, the spring onions sharp and clean.

Drain and cool the pasta: Once the pasta is al dente, drain it in a colander and rinse briefly under cold running water. Shake the colander well to remove excess water — you want the pasta grains to feel cool to the touch and separate easily, not clumped together in a sticky mass.

Combine everything: Transfer the cooled pasta to a large mixing bowl. Add the black beans, sweetcorn, diced red pepper, spring onions, and jalapeño. Pour the dressing over the top and toss gently with tongs until every piece of pasta and every bean is coated. The colours should be vibrant — bright yellow corn, deep black beans, red pepper flecks, and golden pasta.

Rest and serve: Let the salad sit at room temperature for 10 minutes. This rest time allows the pasta to absorb the dressing flavours. Stir in the fresh coriander just before serving. The salad should smell bright and earthy, with the lime cutting through the richness of the oil.